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I sous vide a flank steak for 8 hours at 130 F and after a quick sear it was still very tough and grisly. What am I doing wrong? - Quora
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Boomas BBQ - A cut I hadn't heard of.... Velvet Steak or Merlot Steak or Stook/Stuk Steak from @kellys_meats A very lean piece of beef from in the shin area of the
Mitt kök: Jennie Walldén lagar flankstek med grillade kronärtskockor - TV4 - YouTube
Tri-tip and Elk rack 125° at ~2 hours. Seared on a piping cast iron after. Turned out delicious! : r/sousvide
